Chicken Escalopes with Creamy Israeli Couscous and Carrot Jus

Name: Chicken Escalopes with Creamy Israeli Couscous and Carrot Jus
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 4 pieces chicken breast (boneless, skinless); 1 cup all-purpose flour; 2 large eggs (beaten); 1 cup breadcrumbs; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil (for frying); 1 cup Israeli couscous; 2 cups chicken broth (low sodium); 1/4 cup heavy cream; 1 tbsp butter; 2 cups carrot juice (freshly squeezed); 1 tbsp honey; 1 tsp lemon juice (fresh)

55 min 4 servings Medium

All Recipes

Chicken Escalopes with Creamy Israeli Couscous and Carrot Jus

Tender chicken escalopes paired with creamy Israeli couscous and a vibrant carrot jus for a delightful and satisfying meal.

Prep

20 min

Cook

30 min

Total

55 min

Servings

Difficulty

Medium

Chicken escalopes are a versatile dish, offering a tender and succulent option for any meal. When paired with creamy Israeli couscous and a vibrant carrot jus, it becomes a true culinary delight, combining textures and flavours that are both comforting and sophisticated. Israeli couscous, also known as pearl couscous, provides a chewy and satisfying base that absorbs the creamy sauce perfectly. The carrot jus adds a touch of sweetness and a burst of colour, elevating the dish to a new level of culinary sophistication.

Ingredients

Servings

Chicken Escalopes

Creamy Israeli Couscous

Carrot Jus

Instructions

Prepare the chicken

Pound the chicken breasts to an even thickness of about 1 cm (1/2 inch).

Pro tip: Use a meat mallet for even pounding.

Bread the chicken

Dredge each breast in flour, dip in beaten eggs, and coat with breadcrumbs mixed with salt and pepper.

Pro tip: Press the breadcrumbs firmly onto the chicken for a better crust.

Cook the chicken

Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until golden brown and the internal temperature reaches 74°C (165°F).

Pro tip: Avoid overcrowding the pan to ensure even cooking.

Prepare Israeli couscous

In a saucepan, bring chicken broth to a boil. Add couscous and simmer for 10 minutes or until tender. Stir in butter and cream.

Pro tip: Toast the couscous in a dry pan before cooking for added flavour.

Make carrot jus

In a small saucepan, combine carrot juice, honey, and lemon juice. Simmer over medium heat until slightly reduced and thickened, about 10 minutes.

Pro tip: Strain the jus for a smoother texture if desired.

Assemble and serve

Place couscous on a plate, top with chicken escalope, and drizzle with carrot jus. Garnish with fresh herbs if desired.

Pro tip: Use parsley or cilantro for a fresh touch.

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Tips & Tricks

<ul><li>For an extra crispy crust on the chicken, use panko breadcrumbs mixed with regular breadcrumbs.</li><li>Toast the Israeli couscous lightly before cooking to enhance its nutty flavour.</li><li>Use fresh carrot juice for the jus to maximize flavour and nutrients.</li><li>Rest the chicken for a few minutes after cooking to retain its juices.</li></ul>

Serving Suggestions

This dish can be served as a main course for a family dinner or a special occasion. Pair it with a crisp green salad or steamed vegetables to complement the flavours. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the chicken's tenderness and the couscous's creamy texture.